Mixed Tempura Recipe


MethodMain Ingredient


 Cornstarch1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Monosodium glutamate1⁄4 Teaspoon
 Water1⁄2 Cup (8 tbs)
 Vegetable oil2 Cup (32 tbs) (For Frying)
 Shelled shrimp with tails1 Pound, uncooked, butterflied
 Green pepper strip1⁄2 Cup (8 tbs)
 Whole green beans1⁄2 Cup (8 tbs), blanched
 Zucchini slices1⁄2 Cup (8 tbs)
 Chinese mustard/Sweet-sour sauce1⁄2 Cup (8 tbs) (For Serving)

Nutrition Facts

Serving size: Complete recipe

Calories 4725 Calories from Fat 3998

% Daily Value*

Total Fat 451 g694.5%

Saturated Fat 58.8 g294.2%

Trans Fat 0 g

Cholesterol 771.5 mg

Sodium 2877.6 mg119.9%

Total Carbohydrates 89 g29.7%

Dietary Fiber 8.3 g33.4%

Sugars 5.6 g

Protein 86 g172.4%

Vitamin A 52.7% Vitamin C 123%

Calcium 28.9% Iron 36.7%

*Based on a 2000 Calorie diet


Mix first 3 ingredients.
Add egg and water and beat until smooth.
Heat oil 1 1/2 inches deep to 375 F.
Dip shrimps and vegetables in the batter and drop gently, a few at a time, into hot oil.
Fry until golden brown on all sides.